Originally Posted by
slawecki
i do not understand the point of this comment. I do know and do own a lot of white burgundy that turned to garbage within 5 years of arrival. this stuff was not mishandled.
i do not understand within the white burgundy subsets, the high end ones turned to garbage, and the "cheapies" held up pretty well. we can divided these two groups by louis latour under $25 and over $50.
i lost about 10 cases of various producer single vineyard Puligny and chassagne-Montrachet.
the corks look fine and do not smell bad.
My point is that many people (not including me) believe that white Burgundy is best when it has a slight tinge of oxidation. To eliminate oxidation entirely might disappoint them.